The independent and combined effects of long and short chain branching on the thermorheological behavior of polyethylene are described. The activation energy of linear poly(ethylene−butene) increases with butene content to approximately 33−34 kJ/mol and then levels off for butene contents between 7 and 25 wt %. Long chain branched homo-polyethylene is thermorheologically complex and is most sensitive to temperature at low frequency. A technique for determining the activation energy spectra of thermorheologically complex materials is proposed. Short and long branches in the same system synergistically increase the zero-shear rate activation energy.
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Wood‐Adams et al. (2001) studied this question.
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